Original Menu Almond Pretzels (Mandelplaetzchen) :: So Tasty

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Almond Pretzels (Mandelplaetzchen)

"These cookies are fun to make and very tasty. Shaping them takes some practice but they'll still be edible even if they aren't perfectly put together."

Ingredients :

• 1 cup unsalted butter
• 1 cup white sugar
• 1/4 cup cultured sour cream
• 2 eggs
• 2 egg yolks, divided
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon zest
• 8 tablespoons chopped blanched almonds
• 1 tablespoon white sugar

Instructions :

Prep : 30M	Cook : 26M	Ready in : 4H55M

• Beat butter in the bowl of a stand mixer fitted with the paddle attachment until soft. Beat in 1 cup sugar gradually until mixture is very light and creamy. Beat in sour cream, eggs, and 1 egg yolk. Stir in flour until dough comes together. Stir in baking powder, cinnamon, and lemon zest.
• Divide dough in half; place each half on a sheet of plastic wrap. Shape each half into a 6-inch log of even thickness. Wrap tightly and refrigerate, 4 hours to overnight.
• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Place dough on a flat work surface and let warm up slightly, about 10 minutes. Cut each log into 13 equal sections.
• Roll sections back and forth with your fingers to create 10-inch ropes. Form each rope into a circle; overlap the left end over the right, twisting once, and press into a pretzel shape. Transfer pretzel cookies to the prepared baking sheets.
• Whisk remaining egg yolk in a small bowl; brush over cookies. Sprinkle almonds and 1 tablespoon sugar on top.
• Bake in the preheated oven until edges are dry, 10 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.

Notes :

• Mix 2 1/4 teaspoons butter with a scant 1/4 cup yogurt for a substitute to the sour cream if desired.
• A mouli grater works well for chopping the almonds.

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